Spiced Lentil Soup with Coconut Milk
- 1 1/2 cup lentils, rinsed (green suggested)
- 4 cups low sodium vegetable broth
- 1 1/2 tsp. tumeric OR curry powder
- 2 tsp. dried thyme or 1 Tbsp fresh thyme leaves
- 1 Tbsp. coconut oil
- 1 large yellow onion, diced
- 2 stalks lemongrass, outer layer removed, lower portion finely minced
- 1 tsp. sea salt, plus more to taste
- 1/2 tsp. cardamom
- 1/2 tsp. cinnamon pinch of red pepper flakes to taste
- pinch of fresh grated nutmeg
- 1 1/4 cup coconut milk (use full fat, just believe me)
- 3 Tbsp. lemon, lime or orange juice
- a few handfuls of swiss chard, spinach or kale
- 1 cup flake coconut, toasted (optional)
- chopped cilantro, for garnish (optional)
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cilantro (1)
- Flake coconut (1 cup)
- Lemon (3 Tbsp.)
- Lemongrass (2 stalks)
- Lentils (1 1/2 cup)
- Swiss chard (3 handfuls)
- Thyme or, dried (2 tsp.)
- Yellow onion, large (1)
- Canned Goods
- Coconut milk (1 1/4 cup)
Vegetable broth, low sodium (4 cups)
- Cooking & Baking
- Cardamom (1/2 tsp.)
- Cinnamon (1/2 tsp.)
- Coconut oil (1 Tbsp.)
- Nutmeg, fresh grated (1 pinch)
- Sea salt (1 tsp.)
- Tumeric or curry powder (1 1/2 tsp.)
Preparation
Read recipe preparation on sproutedkitchen.com
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Published October 3, 2012 (4 months ago).
558 people saved this recipe.
